Potato Bread Recipe- Crispy Indian Aloo Bread Fritters

Last Updated on 2 months by Neha Deshmukh

Potato Bread Recipe – Crispy Indian Aloo Bread Fritters

Introduction

Oh, these aloo bread fritters! They’re a total comfort food for me. I remember making these with my grandmother during the monsoon season – the aroma of frying fritters and the sound of rain… pure bliss! This recipe is a delightful blend of textures – soft, spiced potato filling encased in a crispy, golden batter. It’s a perfect snack, appetizer, or even a light meal. And honestly, it’s way easier to make than you might think!

Why You’ll Love This Recipe

These potato bread fritters (sometimes called aloo bread pakora) are seriously addictive. They’re crispy, flavorful, and incredibly satisfying. Plus, they’re a fantastic way to use up leftover bread! They’re perfect for a rainy day, a quick evening snack, or even to impress your friends and family. You’ll love how simple the ingredients are, and how quickly they come together.

Ingredients

Here’s what you’ll need to make these delicious fritters:

• 4 medium potatoes
• ?? teaspoon + to taste salt
• ?? teaspoon chaat masala
• ?? tablespoon oil
• ?? teaspoon mustard seeds
• 1 teaspoon urad dal
• ?? teaspoon cumin seeds
• 1 teaspoon ginger
• 1 green chili
• 6-7 curry leaves
• 1 pinch asafoetida (hing)
• ?? teaspoon turmeric powder
• 1.5 cups gram flour (besan)
• 1.5 tablespoons rice flour
• ??” teaspoon carom seeds (ajwain)
• 4 tablespoons oil (for frying)
• 6-8 slices bread

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Potatoes: Choosing the Right Variety
  I prefer using red potatoes or Yukon Gold for this recipe. They hold their shape well after boiling and mashing, giving you a nice texture in the fritters. Avoid waxy potatoes, as they can become gluey. About 500-600g of potatoes should do the trick.
• Spices: The Significance of Asafoetida (Hing) & Carom Seeds (Ajwain)
  Don’t skip the asafoetida (hing)! It adds a unique savory depth that’s essential in Indian cooking. It also aids digestion – a little bonus! Carom seeds (ajwain) aren’t just for flavor; they also help with bloating. If you’re sensitive to strong flavors, start with a smaller pinch of hing.
• Flours: Gram Flour (Besan) & Rice Flour Combination
  The combination of gram flour (besan) and rice flour is key to achieving that perfect crispy texture. Gram flour provides the body, while rice flour adds extra crispiness.
• Oil: Selecting the Best Oil for Frying
  I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil, for frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes with salt until they’re tender. Once cooled, peel and mash them until smooth.
2. Now, let’s make the tempering! Heat oil in a small pan, add mustard seeds. When they splutter, add urad dal, cumin seeds, ginger, green chili, curry leaves, asafoetida, and turmeric powder. Sauté for a minute, then mix this fragrant tempering into the mashed potatoes. Add chaat masala and salt to taste.
3. In a separate bowl, combine gram flour, rice flour, carom seeds, turmeric powder, and salt. Gradually add water, mixing until you get a thick, smooth batter – it shouldn’t be too runny.
4. Take your bread slices and cut them into quarters. Spread a generous amount of the potato mixture onto each piece, pressing gently to ensure it sticks.
5. Dip each bread piece into the batter, making sure it’s coated evenly on all sides.
6. Heat oil for frying in a shallow pan over medium heat. Carefully place the batter-coated bread pieces into the hot oil, frying them until golden brown and crispy on both sides.
7. Remove the fritters and drain them on paper towels to remove any excess oil.

Expert Tips

A few little secrets to make your fritters amazing:

• Achieving the Perfect Batter Consistency: The batter should be thick enough to coat the bread well, but not so thick that it becomes heavy. If it’s too thick, add a little water, a teaspoon at a time.
• Ensuring Even Coating & Crispy Fritters: Make sure the bread is fully coated in the batter. Gently tap off any excess batter before frying.
• Preventing Fritters from Absorbing Too Much Oil: Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your bread is vegan-friendly.
• Gluten-Free Adaptation (Using Gluten-Free Bread): Simply use your favorite gluten-free bread slices.
• Spice Level Adjustment: Adjust the amount of green chili and turmeric powder to suit your spice preference. My friend loves to add a pinch of red chili powder for extra heat!
• Festival Adaptation: Janmashtami or Diwali Snack: These are a huge hit during festivals! You can serve them with a variety of chutneys for a festive spread.

Serving Suggestions

Serve these aloo bread fritters warm with your favorite chutney – mint-coriander chutney, tamarind chutney, or even ketchup! They’re also delicious with a cup of chai.

Storage Instructions

These fritters are best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this recipe? Red potatoes or Yukon Gold are ideal.
• Can I make the potato mixture ahead of time? Yes, you can! Prepare the potato mixture and store it in the refrigerator for up to a day.
• How can I adjust the spice level of the fritters? Adjust the amount of green chili and turmeric powder.
• What is asafoetida (hing) and can I skip it? Asafoetida is a pungent spice that adds a unique flavor. While you can skip it, it does enhance the overall taste.
• Can these fritters be baked instead of fried? While frying gives the best results, you can try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, though.
• How do I prevent the fritters from becoming soggy? Don’t overcrowd the pan, and drain them on paper towels immediately after frying.